Egg Substitutes in Recipes
Egg substitutes in recipes
You can often omit 1 egg in the recipes containing 1-2 eggs, especially for bread and rolls. Instead of eggs, the mixture can be supplemented with 1-2 tablespoons of still water.
In the healthy food stores, the ready-made powder products, which are a commercial substitute for eggs, are available and used according to the operating instructions. Such industrial products usually contain starch, tapioca flour, raising agent (e.g. baking powder), guar gum and so on.
However, there are many tested and simple replacements for eggs in meals.
Ingredients: 50 g of tofu, 2 tablespoons of olive oil, 1 tablespoon of soy sauce, half a teaspoon of turmeric, 1 onion, 1 teaspoon of garlic powder, 1 tablespoon of finely chopped oatmeal, half a cup of tomato puree, (black) salt, pepper
Preparation: Mash the tofu with a fork. Fry the chopped onion in oil in a frying pan, add a tablespoon of water and some soy sauce, add the chopped tofu and other ingredients. Bake for about 5 minutes.
An omelette without eggs can be made from crushed tofu salted with black salt. Black salt is a tasty substitute for eggs and it can be used to season salty foods, where a taste of eggs is desirable.
Homemade mayonnaise without eggs
Ingredients: 150 ml of soy milk, 6 tablespoons of lemon juice, half a teaspoon of mustard, salt, a little sweet pepper powder or turmeric, 1,5 dl of oil
Preparation: Put the soy milk, lemon juice, mustard, salt and pepper into a blender and mix on the lowest speed. While mixing, add the oil drop by drop. Over time, a thick mix will develop - domestic mayonnaise - veganaise. It can last for a few days in the fridge.
Mayonnaise can be made at home or you can buy a prepared mayonnaise without eggs.
Pastries, cakes, and other sweet dishes
Although it is not necessary to replace eggs in cakes, there are certain ingredients that might be called the egg substitutes in recipes, and they are really simple. Instead of a one whole egg, recipes for biscuits, cakes, baked dishes, etc. work just as well if you use:
- blended bananas - perfect for cakes and the like. Dishes in which it is desirable to feel the taste of bananas: 1 egg amounts to ¼ to ⅓ cups of puree or ½ of a mashed small ripe banana
- ¼ cup of apple sauce
- creamy tofu – it should be fresh, soft and cream-made, made with a stick blender or a blender:
1 egg amounts to about 50 g of tofu, or use 70g of tofu for every 100 grams of flour;
¼ cup of mixed tofu with liquid ingredients listed in a recipe
- 1 and ½ teaspoon of a pre-made egg replacement mixed with 2 tablespoons of water
- 1 full tablespoon of wheat or soy flour or chickpea flour mixed with 1 tablespoon of water
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- flax seeds - for cakes containing some nuts, because they give a slightly nutty flavor. (Flaxseeds should be normally stored in a cool, dark place):
1 tablespoon of finely ground flaxseed mixed with 3 tablespoons of water;
4 teaspoons of flaxseeds and 80 ml of water: the mixture needs to gently boil for 5-7 minutes, allowing it to cool and thicken, and should be passed through a cheesecloth and squeezed until the liquid has drained out. 50 ml of this liquid is used as an replacement for 1 egg.
A plum puree is ideal for chocolate biscuits: 2.5 cups of dried plums should be soaked overnight and cooked in 1 cup of water. The puree then should be mixed so that it can be kept in the refrigerator for up to a month. This mixture is added to the biscuit instead of the usual amount of eggs, and it is preferable to also add a certain amount of oil.
The simplest and cheapest substitute for eggs is usually a vegetable oil that keeps the form of a cake perfectly. A good mixture for connecting components in the cake, which should be richer and heavier, is a peanut butter, sesame and so on. 30 grams of mashed tofu can also be used to replace an egg.
In the classic recipe for a blueberry and lemon muffin, two eggs can be replaced by bananas (1/4 cup of mashed bananas) or water from chickpeas (3 tablespoons of unsalted water from canned chickpeas). The extra sugar from the banana cake creates a beautiful brown color, a fine caramelized flavor, and also makes the top soft. Although it is unusual to add water from canned chickpeas directly into the cake mixture, baked muffins have evenly shaped tops with a slightly golden color, and nice crispy edges. The cake does not taste like chickpeas at all. Flax can also be used (a mixture of 1 tablespoon of ground flaxseeds and 3 tablespoons of water which has to merge for a few minutes). This will enrich the cake with the omega-3 fatty acids. Although the color is not as attractive as when we use a banana and a canned chickpea water, the taste is excellent and the cake does not taste like flax.
Everyone who has tried making cakes without eggs know that in most cases replacing them is not even necessary. However, all of this gives us the opportunity to experience different combinations and enjoy some new vegan flavors.
Veggie burgers, fritters, fried salty foods
For veggie-burgers, burgers, dishes roasted in a covered pot, etc., some great replacements for 1 egg are:
- 2 or 3 tablespoons of a cooked oatmeal
- 2 or 3 tablespoons of mashed potatoes, mashed sweet potato or instant potato flakes
- 2 or 3 tablespoons of fine breadcrumbs or ground crackers
- 2 or 3 tablespoons of flour (whole wheat, multi-purpose or an oat flour)
- 2 or 3 tablespoons of starch derived from arrowroot powder, potato starch, corn starch or the pre-made egg replacements mixed with 2 tablespoons of water
- 2 or 3 tablespoons of tomato puree
- 1/4 cup of tofu mixed with 1 tablespoon of flour
A simple formula which further consolidates the mixture, and which is used in a combination with any of the previously mentioned methods of replacement, is replacing 1-2 tablespoons of regular flour with starch or tapioca flour, for every cup of regular flour. To obtain a mixture that rises, carbonated mineral water can be used as a liquid.
When it is about cooking, not about the sweet dishes, the most commonly used formula for egg replacing is: 2 tablespoons of flour + ½ tablespoon of soy or oat cream + ½ teaspoon of baking powder + 2 tablespoons of water.